Pot Roasted Vegetables With Parmesan And Thyme Dumplings Food

THYME-ROASTED VEGETABLES

Steps:

• Preheat oven to 400°. In a large bowl, combine vegetables. Add remaining ingredients; toss to coat., Transfer to a 15x10x1-in. baking pan. Roast 45-50 minutes or until tender, stirring occasionally.

POT ROAST WITH VEGETABLES

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Heat vegetable oil in a large, heavy pot or cast-iron Dutch oven over medium heat. Brown chuck roast in the hot oil completely, 5 to 8 minutes per side; season with salt and black pepper and transfer to a platter. Reserve oil in pot.
• Cook and stir onion and garlic in the oil until onions are golden, about 15 minutes. Stir beef stock, tomatoes, red wine vinegar, brown sugar, and bay leaves into onions and garlic; bring to a boil and place chuck roast into the mixture. Cover pot.
• Cook in the preheated oven until meat is very tender, 4 to 4 1/2 hours. Scatter carrot slices around the beef and bring to a boil over medium heat; return to oven for 30 more minutes. Distribute potatoes around the beef and vegetables, bring to a boil again over medium heat, and bake until potatoes are tender, about 30 more minutes.
• Transfer beef to a serving platter, cover loosely with a tent of aluminum foil, and set aside to rest for 10 minutes.
• Stir mushrooms into pan drippings; bring to a simmer over low heat. Whisk cornstarch into cold water in a small bowl and stir into the drippings. Season with celery salt, basil, and thyme. Simmer until thickened, about 5 minutes. Remove and discard bay leaves. Slice beef; serve on a platter surrounded by vegetables. Pour gravy over beef.

POT ROAST WITH ROASTED ROOT VEGETABLES

Steps:

• For Pot Roast:
• Season the beef with salt and pepper and lightly coat with flour. Heat the canola oil in a large skillet on medium-high heat and brown the meat on all sides. Remove to a platter and set aside. Arrange the carrots, celery and onion in bottom of slow cooker and top with the seared beef. Add the broth, water, garlic, Worcestershire sauce, and thyme, and set the cooker on low for 8 hours. When finished, remove the meat to a serving platter. Let the vegetables and broth cool for about 5 minutes, then add to a blender. Slowly blend until smooth and transfer to a serving bowl. Serve the gravy with the pot roast and roasted root vegetables.
• For Roasted Root Vegetables:
• One hour before the pot roast is done cooking, preheat the oven to 400 degrees F. Add all the vegetables to a large bowl and add the canola oil, rosemary, thyme, and onion. Season with salt and pepper, to taste, and arrange on a sheet tray. Roast for 30 minutes, then toss and roast another 30 minutes. Arrange on a serving platter and serve.
• Use the leftovers to make Roasted Root Vegetable Pasta Salad or Southwestern Beef and Black Bean Chili.

CHICKEN AND PARMESAN-BASIL DUMPLINGS

Steps:

• In a large Dutch oven, combine chicken broth, water, bay leaf, onion powder and thyme. Bring to a boil over medium heat. Reduce heat and let simmer while making dumplings.
• In a large bowl, blend together flour, Parmesan cheese and salt. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Stir in chopped basil.
• Add milk and stir until dough forms a ball. Divide dough in half, and place half on a lightly floured surface. Roll out dough to a 1/8-inch thickness. Cut dough into strips, approximately 1 x 3 inches in size. Repeat with remaining half of dough.
• Bring chicken broth to a full rolling boil; add butter. Drop dumplings, a few at a time, into boiling broth, letting broth return to a boil before adding more. After all the dumplings have been added, cook for 15 minutes.
• While dumplings are cooking, pull meat from rotisserie chicken, discarding skin and bones. Shred or chop chicken. (You should have approximately 3 cups of meat.) Add chiclken to dumplings. Season with pepper to taste.
• Reduce heat to a simmer and continue to cook for 5 to 10 minutes, or until chicken is heated through. Garnish with additional fresh basil, if desired.

SHEET PAN ROASTED VEGETABLES

Steps:

• In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
• Preheat oven to 400 degrees F (200 degrees C).
• On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.

ROASTED VEGETABLES WITH THYME

Steps:

• Heat oven to 400°.
• Mix together thyme, salt and black pepper and toss with potatoes, carrots, and the onion wedges.
• Add olive oil and toss again.
• Place on a 15 x10" pan.
• Bake uncovered, for 20 minutes.
• Sprinkle the minced garlic on top and roast for 20 more minutes or until the carrots and potatoes are tender.

ROASTED ROOT VEGETABLES WITH THYME

Steps:

• Preheat oven to 425°F.
• Chop vegetables into 1-inch pieces and toss with thyme and enough olive oil to coat in baking pan.
• Roast for 50 minutes to an hour, turning occasionally, till tender and brown in spots.
• Whisk together olive oil and vinegar and drizzle over vegetables. Season to taste with salt and pepper.

OVEN ROASTED VEGETABLES WITH CRUMBLED GOATS CHEESE, THYME AND PA

Steps:

• preheat oven to 180C/350°F.
• Put the pepper, aubergine and onion in a roasting tray in a single layer.
• lightly squash the garlic cloves and add to tin. Scatter over thyme, season if desired.
• drizzle with the olive oil and toss to coat.
• Roast for 25 - 35 mins until the vegetables are browning and are cooked but not soggy.
• crumble over goats cheese and parsley and serve.

CREAMY MEAT AND VEGETABLE POT PIE WITH HERBED DUMPLINGS

Steps:

• Make meat mixture: In a saucepan, melt butter over moderately-low heat and in it cook onions, carrots and celery, stirring occasionally, until the vegetables are softened.
• Add wine and cook mixture for 3 minutes.
• Add flour and cook roux, stirring, for 3 minutes.
• Add broth in a stream and bring to a boil, whisking.
• In a bowl, whisk together the cream and the yolks.
• Whisk about ½ cup of the sauce into the bowl to temper cream mixture and add the cream mixture, in a stream, to the sauce.
• Cook over moderately-low heat, whisking, until it is thickened (do not let it boil) and stir in meat, rosemary and season to taste.
• Make dumpling batter: In a bowl, whisk together flour, baking powder, salt, oregano, parsley and pepper to taste.
• Add milk and stir until batter is just combined.
• Drop by spoonfuls into 6 or 8 mounds onto the simmering meat mixture (do not let the liquid boil).
• Simmer dumplings, uncovered, for 10 minutes and simmer them, covered, for 10 minutes more.